Dark Chocolate Sago Pudding

Sago pudding is one of my favourite all-year round desserts. Sago, for those who don’t know, are little round beads that come from the tapioca plant, and when cooked become soft and slightly chewy, and thicken whatever they’re cooked in because of the starch they release. They’re like smaller versions of the tapioca pearls commonly drunk with bubble tea. Sago pudding is often served warm with an egg custard sauce, served cold in coconut milk with fruit, but this dark chocolate version is amazing! It sounds really odd, but I can assure you that it tastes great. It’s a really short and simple recipe, but is so incredibly delicious!

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Recipe adapted from Chef Nini.

Ingredients

  • 50g of sago (small, white tapioca beads)
  • 50g of dark chocolate
  • 70g caster sugar
  • 800ml full cream milk
  • Shredded coconut for decoration (optional)

Method

  1. In a small saucepan, heat the milk, chocolate, and sugar over low heat.
  2. When it’s hot, place the sago into the saucepan, increase to medium-low heat and simmer for 30 minutes, stirring regularly.
  3. When the sago are soft and translucent, remove from heat and divide evenly into small glasses or ramekins.
  4. Place in the fridge and chill for 1-2 hours. Before serving, top with shredded coconut if desired.

 

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I haven’t posted in three weeks, and I’m honestly so sorry. I’ve just been super stressed and anxious recently (another post on that later, maybe), have been swamped with schoolwork (actually am writing this instead of studying for a test tomorrow). But in happier news, I just got a job (eeeek, so likely less frequent posting, but as always I’ll try my hardest!)

ALSO I HIT 100 FOLLOWERS HERE A COUPLE DAYS AGO!! IT ACTUALLY MADE ME SO EXCITED!! It’s been one of my blogging goals since I started blogging about a year and half ago, and it made me so happy, so THANK YOU SO MUCH, I can’t thank you enough! I hope you’re having a lovely day! (: x

– Jess xx

 

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6 thoughts on “Dark Chocolate Sago Pudding

  1. Lucia R says:

    It looks delicious! I was wondering what you use to take photos, recently I’ve been trying to write lots of cooking posts but the photo quality on my iPad is awful and I don’t have a good camera.. thanks:)

    Like

    • Jess says:

      I use a Canon EOS M with the lens that comes with it (can you tell how camera tech savvy I am? xD) but honestly, camera quality is about 50% of it and editing is the other 50%. I’ll probably write a post on it!! (:

      Liked by 1 person

    • Jess says:

      Hi! Sorry for the late reply! I’m sorry to hear yours didn’t set. I’ve made this exact recipe multiple times and it’s always worked for me. Maybe you’ve mixed up cups and grams? (I know I did that once!) 50g of sago should be about 1/3 of a cup, and with the amount of starch it releases, it should be enough to thicken the milk to a jelly-like consistency.

      If it’s not the measurements, maybe it’s the type of sago? There might be differences in brands/countries. You can always try adding more sago to thicken up the mixture so it sets. Hope this helps! (:

      Like

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